In this article, we’re going to share with you ten amazing paleo zucchini dishes that you won’t want to miss out on.
Zucchini has become very popular lately due to its versatility and health benefits. This vegetable is rich in fiber, vitamins, minerals, antioxidants, and other nutrients.
It also contains high amounts of potassium and vitamin C.
Zucchini is a versatile food that goes well with almost anything. From salads to soups, pasta to pizza, these recipes are sure to satisfy your taste buds.
Zucchini is one of those vegetables that people either love or hate. But there’s no denying that it’s versatile. In fact, there are so many different ways to prepare zucchini.
Garlicky, buttery flavors are what you’ll find in this sautéed zucchini recipe. With a tender texture and super easy to make, it’s perfect for weeknight meals.
And because it’s naturally low-carb and gluten-free, you won’t miss bread crumbs or pasta noodles.
This sautéed zucchini recipe is one of our favorite ways to use up summer squash. We love how it tastes and looks — it makes us feel like we’re eating something healthy and delicious.
But what about those people who don’t want to eat too much zucchini? Can you scale this recipe down?
The answer is yes, you can. Simply increase the number of serving sizes on the recipe card below to make more servings.
If you increase it to more servings, it’s best that you cook the zucchini in smaller batches, so that it browns well.
You probably know how to roast potatoes, carrots, sweet potatoes, tomatoes, peppers… But what about zucchini?
Can you really cook it in the oven? Well, yes, you absolutely can! And we’re here to show you exactly how.
The process is very similar to roasting any other kind of roasted vegetable, including summer squashes such as patty pan squash. First, preheat the oven to 400 degrees Fahrenheit.
Then cut off both ends of the zucchini and slice it into half moons. Next, toss the slices onto a baking sheet lined with parchment paper.
Drizzle olive oil over the zucchini and sprinkle salt and pepper on top. Bake for 15 minutes, flip the slices and bake for another 10 minutes. Remove from the oven and serve immediately.
Summer calls for lighter fare, and zucchini is one vegetable you don’t want to miss out on. With just four ingredients, it takes no time to whip up this oven-roasted zucchini recipe.
Plus, it’s super easy to make and perfect for summer entertaining.
Zucchini noodles are great because you don’t have to peel them. They’re just as easy to make as spaghetti squash noodles.
You’ll love how versatile they are too – use them in place of regular noodles in stir-fries, soups, casseroles, quiches, and even lasagna.
You can find spiralizers in most major grocery stores now. We got ours at Target, but Amazon carries some good ones too.
The best part about this recipe is that you can use whatever ingredients you have around the house.
We used cherry tomatoes, red onion, spinach leaves, baby arugula, mozzarella cheese, garlic, and basil pesto. If you’re looking for something different, try adding some olives, feta cheese, or even anchovies.
This recipe is perfect for those looking for a light, healthy dinner without sacrificing flavor. This dish uses zucchini noodles instead of traditional pasta, making it lower in carbs and calories while still being filling.
You won’t miss the starchiness of regular pasta here. Instead, you’ll enjoy the taste of lemon garlic sauce and tender shrimp.
Zucchini noodles are one of those foods that you either love or hate. They’re like spaghetti squash without the pasta. But we’re here to tell you that there’s no reason why you shouldn’t give them a try.
This recipe combines our favorite flavors into a quick and easy dinner. You’ll find yourself making this all the time because it’s delicious and healthy.
Zucchini noodles are one of our favorite quick dinners because you can throw together ingredients quickly and easily.
This recipe combines shredded rotisserie chicken, diced tomatoes, chopped onion, cilantro, lime juice, garlic powder, chili powder, and cumin.
You’ll want to cook the noodles according to package directions, drain well, toss with some olive oil and seasonings and serve over the chicken mixture.
This healthy zucchini spaghetti recipe is actually reminiscent of Italian beef style ragùs, but it’s grain-free and gluten-free thanks to the zucchini pasta.
Simply spiralize your zucchini into the pasta shapes of noodles, and you’re good to go!
It’s spiralizing, but with your favorite veggies instead.
This simple gratin makes use of seasonal vegetables. You’ll find it delicious served hot or cold. If you’re looking for something different, try it with eggplant too!
This is one of those recipes you make once, and it becomes a regular part of your menu rotation.
We love gratin dishes because they are such a great way to use up leftover vegetables like tomatoes and zucchini. This version uses fresh basil leaves and Parmesan cheese to give it a nice kick.
This simple gratin features a creamy tomato sauce topped with Parmesan cheese and baked zucchini slices. This is a great way to use up those summer vegetables you’ve been growing. You’ll love it!
Ratatouille is one of those dishes you always want to make again and again because it tastes great every single time.
This recipe takes advantage of the fact that most sheet pans are large enough to hold several different vegetables.
You can use whatever veggies you like—peppers, onions, mushrooms, zucchini, broccoli, cauliflower, etc.—but we recommend starting with three or four different kinds.
The key here is roasting the vegetables slowly, allowing them to caramelize and soften while retaining some crunch.
If you don’t have a sheet pan, you can do this in a baking dish just as easily. Just keep an eye on the bottom of the dish, so it doesn’t burn.
Cornbread is one of those dishes that you either love or hate. If it doesn’t turn out well, you’ll probably never make it again. But we’re here to tell you that there are ways to make cornbread better than ever.
This recipe uses zucchini instead of regular yellow cornmeal, giving it a unique flavor. And because we’re talking about cornbread, we’ve added some spice to it.
You could even add jalapeño peppers or chipotle chilies to give it a kick.
Cornbread is one of those foods that we grew up eating every Sunday morning. We always make it, and it never fails to please us.
This recipe adds some spice to the classic cornbread with the addition of Mexican spices like cinnamon, cloves, nutmeg, and cayenne pepper. It’s perfect for breakfast, brunch, or dinner.
This healthy baked zucchini side dish is quick and easy to make. You can use whatever variety you like, but we prefer small ones because they are easier to cut up.
This recipe uses our favorite breadcrumb topping – garlic Parmesan breadcrumbs. They add a lot of flavor without being too heavy. If you want to go even lighter, just omit the cheese altogether.
This is one of our favorite recipes because it is quick and easy to make. We love how you can use whatever vegetables are in season and whatever leftovers you might have around.
This is a great side dish to serve alongside grilled chicken or fish. You could even add some chopped-up cooked shrimp or scallops to give it a little extra flavor.
Final Thoughts
We hope these 10 delicious paleo zucchini recipes will inspire you to try something new. These are all perfect options if you need a quick and easy meal.
The best thing about these recipes is that they are versatile. You can change them up depending on what you have available.
For example, you can swap out the green bell pepper for red or orange peppers, or you can use any other vegetable you like.
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Hi, my name is Justin Roberts and I like to live by one major rule in life – health is wealth. And where does all health stem from? The food choices we make.
I grew up in a not-so-wealthy household that often struggled to get food on the table.
The food we did eat was cheap, holding no nutritional value at all. I’m talking frozen foods, carbs, fats, and very little fresh produce.
I am fortunate enough to have made a life for myself where the money for food is no longer an issue, and I have spent the majority of it looking into healthy foods and different diets to try.
The most notable is keto and paleo. I am also interested in only using whole foods wherever possible – call it trauma!
As a professional chef, I now create recipes surrounding these diets every day. My family are my tasters, and I strive to make my recipes as budget-friendly as possible.
I hope that you’ll find some inspiration for healthier meals from my website. I want to create a catalog of recipes that you can come back to time and time again. Enjoy!
